When I say I love corn, the word love might not be strong enough. I try to eat corn pretty much everyday during corn season.
Currently in my fridge you will find leftover grilled corn kernels that I use in anything I can including sides, salads and even scrambled eggs.
There is so much you can do with corn. This list includes 10 of my absolute favorites. And with most of them, I slice the kernels off the cobs. Of course, there is nothing wrong with traditional corn on the cob slathered with butter, but why limit yourself?
A sheet pan is all you need to make these easy baked zucchini corn fritters. Served with a tomato salad, they are a great vegetarian appetizer or main dish. Besides the obvious that baked fritters are healthier than fried ones, they are just easier to make. It’s that simple.
Using white balsamic vinegar in the marinade for these grilled balsamic veggies skewers, lets the color of the corn, zucchini, squash and peppers stay bright while not sacrificing flavor.
Looking for a way to really celebrate corn season? Try grilled corn and avocado with cilantro pesto as a side or a salad with or without tortilla chips. Pumpkin seeds keep the pesto nut-free.
Instead of mayonnaise, this lightened-up version of Mexican street corn uses Greek yogurt. The cobs are sprinkled with chili powder and cotija cheese. I even get fancy and braid the husks, so they give you something to hold on to when you eat the corn.
With grilled lemon, scallions, feta and walnuts, this grilled corn couscous is a fantastic summer side dish. It’s made with plump grains of pearl couscous. I love how the corn and couscous are basically the same size.
This grilled corn tomato wild rice salad is a hearty salad with chopped kale, walnuts, scallions and champagne vinaigrette. It blurs the line between salad and side. Bonus points if you take the time to roast the cherry tomatoes.
You can skip the leafy greens in this grilled corn broccoli salad with balsamic vinaigrette, pecorino, parsley and scallions. If you haven’t grilled broccoli, I definitely recommend it.
Taking inspiration from classic corn succotash, this grilled corn version has a vibrant mix of halved ripe tomatoes, edamame instead of lima beans, and lots of scallions and chives.
To balance out the heat in this grilled corn poblano salad, stir in cilantro, scallions, crumbled feta and lime juice. You can try it as a veggie taco filling, too. It is nice and spicy!
Folding grilled corn into the batter of this skillet grilled corn cornbread gives it subtle smoky flavor along with a fresh crunch. Serve this corn bread as a side or an appetizer.
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